Need a lot of shredded lettuce in a hurry for a chopped salad or as an accompaniment for your Taco Tuesday spread? You’ll need a head of a lettuce (of course!) and either a knife, grater or food processor.
How to Shred Lettuce
Before you begin, remove any bruised or damaged outer leaves on the lettuce head. Then, thoroughly wash the lettuce, shaking to remove any excess moisture. To remove the stem, whack the lettuce head against the surface of a cutting board with the core pointing down. The stem will easily pop out (seriously!).
Method 1: Use a Knife
You’ll need a sharp knife for this method. Be sure to follow the rules for proper knife care and maintenance.
Step 1: Cut the lettuce head in half
Use a chef’s knife or cleaver to cut the lettuce head in half.
Step 2: Cut into quarters
Cut each lettuce half into quarters.
Step 3: Slice into shreds
Place the quartered lettuce cut-side down on a cutting board. Then, use the knife to slice the lettuce into 1/8 to 1/4 inch shreds.
Method 2: Use a Box Grater
Step 1: Cut into quarters
Prepare the lettuce head the same way you would when using a knife—by cutting it into quarters.
Step 2: Grate the quartered lettuce
Set a box grater in a large bowl to catch the shredded lettuce. Slide the flat side of the quartered lettuce down the side of the box grater with the large holes to shred the lettuce.
Note: A good box grater is one of the essential kitchen tools every cook should have.
Method 3: Use a Food Processor
This is the best food processor you can buy, according to our Test Kitchen.
Step 1: Cut into quarters
Again, prepare the lettuce head the same way you would when using a knife or box grater, by cutting it into quarters.
Step 2: Use the slicing disc attachment
Set up your food processor with the slicing disc attached. Feed the quartered lettuce through the tube into the food processor to shred the lettuce.
Editor’s Tip: If you don’t have a food processor, you could use a blender instead. Proceed slowly and pulse to achieve the desired shredded lettuce texture.
How to Store Shredded Lettuce
The benefit of using one of these shredding methods is that you can shred just the amount of lettuce you need.
However, if you find yourself with some leftovers, store the shredded lettuce in the refrigerator for up to a week. Simply line a plastic zip-top bag with a paper towel to absorb any extra moisture, and place the shredded lettuce in the bag. Zip the bag almost all the way closed, leaving one corner slightly open to allow for airflow.
Top These Tacos with Shredded Lettuce
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Baja Pork Tacos
This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had in Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste. —Ariella Winn, Mesquite, Texas
Beef Brisket Tacos
Birthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with frijoles, tostadas, salsas and huge bowls of salad. Brisket was the dish we always counted on because it could be made in the oven or a slow cooker. —Yvette Marquez, Littleton, Colorado Muy Bueno Recipes + Stories
Lime Chicken Tacos
Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad. —Tracy Gunter, Boise, Idaho
Fantastic Fish Tacos
Searching for a lighter alternative to traditional fried fish tacos, I came up with this crispy, crunchy entree. It's a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California
Quick Tacos al Pastor
We loved the pork and pineapple tacos from a food truck in Hawaii. My husband, a high school football referee, gives my version a thumb’s up. —Lori McLain, Denton, Texas
Chili-Lime Mushroom Tacos
I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. —Greg Fontenot, The Woodlands, Texas
Cilantro Beef Tacos
When I have leftover steak, it’s time to make cilantro tacos. Set out bowls of toppings like lettuce, tomatoes, sour cream, avocado and salsa. That’s a fiesta. —Patti Rose, Tinley Park, Illinois
Tasty Lentil Tacos
When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. —Michelle Thomas, Bangor, Maine
Baked Chicken Chalupas
I wanted an easy alternative to deep-fried chalupas, so I bake them with filling on top. —Magdalena Flores, Abilene, Texas
Feta Shrimp Tacos
A unique combination of taco seasoning and feta cheese works remarkably well in these refreshing tacos. It’s a goodthing you get two per serving, because you won’t want to stop at one! —Athena Russell, Florence, South Carolina
Slow-Cooker Caribbean Moo Shu Chicken
A tropical twist on a takeout favorite, this slow-cooker creation is simple, satisfying and destined to become a new family favorite! —Shannon Kohn, Simpsonville, South Carolina
Short Rib Tacos
Whenever we go to Houston to visit family, we like to track down cabeza—cow’s head, cooked slowly, resulting in extremely tender meat that's excellent in tacos. Cabeza is hard to find in Seattle, so I use short ribs to replicate the texture. I like corn tortillas for these tacos and a quick pico de gallo to add some freshness to the rich, flavorful meat. —Anai Yost, Bothell, Washington
Roasted Butternut Squash Tacos
Spicy butternut squash makes a fine base for these vegetarian tacos. I'm always looking for quick and nutritious weeknight dinners for my family, and these are delicious, too! —Elisabeth Larsen, Pleasant Grove, Utah
The Ultimate Fish Tacos
This recipe is my favorite meal to prepare. Adding my own personal touch to the marinade makes my fish tacos pop with flavor. I warm corn tortillas on the grill and add salsa, cilantro, purple cabbage and fresh squeezed lime. —Yvonne Molina, Moreno Valley, California
Green Chili Shredded Pork
Slow cooker pork with green chilies always makes my hungry family happy. Getting creative with the leftovers is part of the fun. —Mary Shivers, Ada, Oklahoma
Veggie Tacos
These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. —Taste of Home Test Kitchen
Zesty Chicken Soft Tacos
We’ve made these tacos with corn and flour tortillas, but naan flatbread is our favorite. Set out toppings and let people make their own. —Jessie Grearson-Sapat, Falmouth, Maine
Carne Adovada Sopes
I call this "dude food," as my husband and son would eat this weekly. The tender pork is great. —Johnna Johnson, Scottsdale, Arizona
Veggie Bean Tacos
In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado. —Tonya Burkhard, Davis, Illinois
Grilled Salmon Wraps
We eat fish on Fridays, so I like to experiment with different types. I pulled salmon, spinach and avocado from the fridge for these wraps. My kids loved them, and I love them, too, because they're delicious and they contain all the food groups right in one hand-held meal. —Jennifer Krey, Clarence, New York
Slow-Cooker Carnitas
We shared these flavor-packed tacos with friends from church who came over to help us move. They're so good, I put them on my blog, manilaspoon.com! The slow cooker makes this recipe extra easy, and I love that whenever I make it, I'm reminded of the wonderful people back in Michigan. —Abigail Raines, Hamden, Connecticut
Walking Tacos
These Walking Tacos are great for an on-the-go dinner, campfire meal or easy game night supper. The ingredients transform a bag of chips into a taco in a bag! —Beverly Matthews, Pasco, Washington
Soft Fish Tacos
My husband Bill and I created these tasty fish tacos. The combination with tilapia and cabbage may seem unusual, but after one bite, everyone’s hooked!—Carrie Billups, Florence, Oregon
Chicken Soft Tacos
My family loves these tacos. The chicken filling cooks in the slow-cooker, so it’s convenient to throw it together before I leave for work. At the end of the day, I just have to roll it up in a soft taco shell with the remaining ingredients and dinner’s ready in minutes. The chicken also makes a great topping for salad. —Cheryl Newendorp, Pella, Iowa
Black Bean and Corn Tacos
We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. Sometimes I also like to swap in quinoa for the rice. —Kristin Rimkus, Snohomish, Washington
Slow-Cooked Pork Tacos
This wonderful taco filling also tastes great wrapped in Bibb lettuce leaves. I like to use any leftovers to make burritos the next day. —Kathleen Wolf, Naperville, Illinois
Fish Tacos with Guacamole
Fish tacos are my new favorite thing—lighter and healthier than beef tacos smothered in cheese. Try adding tomatoes, green onions and chopped jalapeno on top. —Deb Perry, Traverse City, Michigan
Vegetarian Bean Tacos
I love Mexican food but was looking for a healthier option to share. My family devours these tasty tacos whenever I make them. —Amanda Petrucelli, Plymouth, Indiana
Chicken Tacos with Avocado Salsa
A few people in my family have special dietary needs, but luckily, these chicken tacos work for all of us. I toss up a simple green salad and have a meal we can all enjoy together. —Christine Schenher, Exeter, California
Summer Garden Fish Tacos
I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Fish Tacos with Berry Salsa
I dreamed up this dish while lying in bed one night. I wasn't sure how the recipe would turn out, but when I tried it, I was so proud to call it mine. Can’t find jicama? Swap in a tart apple. —Emily Rigsbee, Bloomington, Indiana
Slow Cooker Chicken & Black Bean Tacos
My husband and I love Mexican food and these tacos have become one of our favorite meals. Try setting out the toppings in different bowls on the table so dinner guests and kids can make their own tacos. —Laura Rodriguez, Willoughby, Ohio
Spaghetti Tacos
My son watches a show where the kids eat spaghetti tacos. As a joke, I made him his own, and now these tacos are here to stay. —Mindie Hilton, Susanville, California
Pork Tacos with Mango Salsa
I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas
Heavenly Greek Tacos
The first time I made these, my fiance and I were in heaven! I don’t think I’ve ever said “mmm” so many times. —Meagan Jensen, Reno, Nevada
Texas Tacos
I created this recipe by combining a bunch of ingredients that my kids like. Once it’s ready, I often keep the beef mixture warm in a slow cooker so the kids can quickly fill taco shells after an afternoon of rigorous soccer practice. —Susan Scully, Mason, Ohio
Feta Steak Tacos
I love tacos, and came up with this version to make them with Mediterranean flavors as opposed to Mexican. They went over big with my family!—Debbie Reid, Clearwater, Florida
Grilled Chipotle Salmon Tacos
When fresh fish is available, I pull out my salmon taco recipe and fire up the grill. Try it with whitefish or mahi mahi, too. —Brenda Washnocok, Negaunee, Michigan
Thai Chicken Tacos
Inspired by a Vietnamese banh mi sandwich, this recipe is an awesome way to use leftover chicken. If you have a little extra time, let the carrot and cucumber marinate in some rice vinegar before taco time. —Melissa Halonen, Spokane, Washington
Grilled Pork Tacos
My family raves about this moist pork with smoked paprika and pineapple. I dish it up next to brown rice and a salad of avocado and tomatoes. —E Gelesky, Bala Cynwyd, Pennsylvania
Cajun Fish Tacos
Classic fish tacos often feature deep-fried fish, a corn tortilla, cabbage and a thin mayo-based sauce. But we found that fish + pita bread = total yumminess in this streamlined version using lemon-flavored fish with a Cajun twist. —Simple & Delicious Test Kitchen
Barbecue Pork Tacos with Apple Slaw
We celebrate taco Tuesdays, so I keep things interesting by switching up the varieties. These pork tacos are super simple to make. —Jenn Tidwell, Fair Oaks, California
Southwestern Fish Tacos
These tacos, native to Southern California, are a real treat. This recipe has been on my family's most requested list for years. —Joan Hallford, North Richland Hills, Texas
Taco Salad Tacos
I was making tacos one night and noticed I was out of spicy taco sauce. Using a combination of spices and fat-free Catalina salad dressing saved our family taco night. —Cheryl Plainte, Prudenville, Michigan
Baja Fish Tacos
Crisp mahi mahi pans out beautifully when dressed up with fresh lime, cilantro and smoky adobo. One bite and you’ll be hooked on these baja fish tacos! —Brooke Keller, Lexington, Kentucky
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Susan Bronson